Introduction

Brown Butter Toffee Cookies combine rich, nutty browned butter with sweet, crunchy toffee for an irresistible treat. These cookies offer a perfect balance of chewy and crispy textures with a hint of sea salt to elevate the flavor. They’re a delightful twist on classic chocolate chip cookies you’ll want to make again and again.

The image shows several soft, round cookies with a golden-brown color, arranged on a white marbled surface. Each cookie has a swirled texture and contains dark brown chunks of melted chocolate and caramel-colored toffee pieces embedded in the dough. Some cookies are whole, while one is broken in half, revealing a soft, gooey inside with melted chocolate oozing out. Scattered around the cookies are broken pieces of chocolate and toffee sprinkled with white sea salt flakes. The overall look is rich and inviting, emphasizing the chewy texture and mix of colors from caramel, dark chocolate, and dough. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 saltine crackers
1/2 cup (1 stick) unsalted butter (for toffee)
1/2 cup light brown sugar (packed, for toffee)
6 ounces semisweet chocolate chips (for toffee)
Sea salt for topping (optional)
1 cup (2 sticks) unsalted butter, cubed (for cookie dough)
2 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup light brown sugar (packed, for cookie dough)
1/3 cup granulated sugar
2 large eggs (at room temperature)
2 teaspoons pure vanilla extract

Instructions

Step 1: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Arrange the saltine crackers in a single even layer in the dish and set aside.
Step 2: In a medium saucepan over medium-high heat, melt 1/2 cup unsalted butter with 1/2 cup light brown sugar. Stir occasionally until boiling, then reduce heat to medium and let boil without stirring for 4-5 minutes.
Step 3: Remove from heat and pour the caramel mixture evenly over the crackers. Spread with a wooden spoon or spatula to cover them completely. Bake for 4-5 minutes until bubbly.
Step 4: Remove from oven, sprinkle chocolate chips evenly over the hot caramel layer, and let sit a few minutes to melt. Spread the chocolate evenly and sprinkle with sea salt if using. Transfer to the freezer while preparing the cookie dough.
Step 5: To brown the butter, melt 1 cup cubed unsalted butter in a medium saucepan over medium heat, swirling and stirring constantly. After about 5 minutes, the butter will brown and smell nutty. Remove from heat and let cool for 10 minutes.
Step 6: In a large bowl, whisk together flour and baking soda. In the browned butter saucepan, whisk in the brown sugar and granulated sugar until combined. Add eggs and vanilla, whisking until smooth. Pour wet ingredients into flour and stir with a spatula until combined, starting dry then forming dough.
Step 7: Freeze the cookie dough a few minutes while chopping the toffee slab into small pieces with a sharp knife (avoid breaking by hand to prevent melting chocolate). Return dough to bowl, fold in most toffee pieces, reserving some for topping. Cover and chill dough 2 hours to 3 days, softening slightly if chilled over 24 hours.
Step 8: Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
Step 9: Scoop 2 tablespoon-sized dough balls onto the baking sheet, spacing a few inches apart. Bake 8-10 minutes until edges are golden and tops just set.
Step 10: Press reserved toffee bits onto warm cookies. Let cool on sheet 5 minutes, then transfer to wire rack to cool completely.

Tips & Variations

For extra toffee, double the toffee recipe on a sheet pan using more crackers and caramel.
Use a mix of dark and semisweet chocolate chips for a richer flavor.
If you prefer a chewier cookie, reduce baking time by a minute or two and keep a close eye.
Use a silicone spatula to spread caramel and chocolate for easy handling.
Chilling the dough helps develop flavor and prevents spreading during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed bag or container for up to 3 months. To reheat, warm in a low oven or microwave briefly to soften the chocolate and bring back that fresh-baked texture.

How to Serve

The image shows seven round cookies on a white marbled surface, each cookie with a golden brown base and topped with uneven pieces of dark chocolate and caramel-colored toffee bits. Some cookies are whole while one in the center is broken into three pieces, revealing a soft, chewy inside textured with melted chocolate swirls and toffee chunks. Sprinkled white sea salt flakes are visible on the cookies and scattered on the surface around them, adding a speckled contrast to the warm tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toffee ahead of time?

Yes, you can prepare the toffee layers ahead and keep them frozen until ready to incorporate into your cookie dough. Just thaw slightly before chopping.

What if I don’t have saltine crackers?

Unsalted crackers with a neutral flavor will work as a substitute, but saltines provide a classic balance of salty crunch to the sweet toffee that’s hard to replicate exactly.